Raspberry Cream Dessert - cream cheese

Method

• In a small mixing bowl, beat the cream cheese and sugar until smooth.
• Gradually fold in whipped cream.
• Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray.
• Refrigerate for 4 hours or until set.
• Drain raspberries, reserving juice: set berries aside.
• Add enough water to the juice to measure 3/4 cup.
• In a small saucepan, combine cornstarch and juice mixture until smooth.
• Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
• Cool slightly. Stir in reserved raspberries.
• Cover and refrigerate until chilled. Serve with cream dessert.